I like to think that food can take you around the world in your own kitchen. When I'm feeling home sick, I find myself cooking more Scandinavian foods and I instantly feel connected again. If I want to reminisce our recent trip to Japan, I gather together ingredients we enjoyed whilst there. With olives, sun dried tomatoes and feta, I am travelling around the country side in Southern Europe.
This loaf is dotted with luscious olives, sun dried tomatoes and soft feta cheese. All ingredients I love treating myself every once in a while. I've used a little rye mixed with spelt to create a healthy and earthy taste that marries well with the salty companions.
Come, take a bite and travel with me!
Prep: 30 mins
Cook: 45 mins
Yields: 1 loaf
1Preheat oven to 180C and prepare a medium size loaf tin.
2In a bowl, sieve together the flours, baking powder and bicarbonate of soda.
3In a separate bowl, lightly whisk the eggs, add the milk, olives, sun-dried tomatoes, feta and a pinch of thyme.
4Fold the wet ingredients with the dry ingredients and pour into the prepared tin.
5Bake for 45 minutes or until a tester inserted in the middle comes out clean.
6Leave to cool on a wired rack, and enjoy warm.
Credit to http://www.scandifoodie.blogspot.com.au/
1/2 cup organic rye flour
1/2 cup organic white, unbleached spelt flour
3/4 cup organic wholemeal spelt flour
1 tsp no added aluminium baking powder
1/2 tsp pure bicarbonate of soda
4 large organic free-range eggs
1/2 cup organic low-fat milk
1/4 cup (20 or so) organic small olives, pitted and finely chopped
1/4 cup organic sun-dried tomatoes, finely chopped
100g organic fat-reduced feta cheese, chopped into tiny cubes